The Malaysian spongecake has loads of method tomake. One of the more common version is after British rule over the Malay Peninsula, retain the habit of afternoon tea, eat cake, but commonly found in coconut milk than milk on the Malay Peninsula, the oven is not easy to find, so used coconut milk instead of milk and using the steam method instead of using the oven tomake a cake

Easy to whisk, this cakemakes an excellent dessert to enjoy after your meal. Fill a pot with water or Indian cooker with water, make sure that the water will not reach the bottom of your pan, keep aside

(You can do this with a food processor if you wish), Water dough - Sieve the plain flour into a mixing bowl, add in the slightly beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough

My first encounter with the bread part of this sandwich was last year, right around the time it got cold, and I was temporarily sick of baozi, a steamed bun filled with pork, beef, cabbage, or mushrooms

To see how the kuih will be like the next day, I kept some in a container at room temperature. This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving